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doi:10.1094/CFW-55-6-0285 |
VIEW ARTICLE Uses of Sorghum Grain in Gluten-Free Products M. Asif, L. W. Rooney, D. Acosta-Sanchez, C. A. Mack, and M. N. Riaz. Texas A&M University, College Station, TX, U.S.A. Cereal Foods World 55(6):285-291. Sorghum grain composition and quality varies from white grain (with a bland flavor) to black, red, brown, and other variations of grain, which have stronger flavors. These sorghums can be easily processed into food products by extrusion, steam flaking, micronizing, and other processes. This article summarizes several experiments using different extrusion methods to process different sorghums. Sorghum use by celiacs is increasing. Sorghum was extruded into whole grain white, black, and brownish red extrudates, which make excellent gluten-free products. Sorghum produces unique products that contain high levels of antioxidants and other phytochemicals which may have various healthy attributes.
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